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Shredded Beef Tacos Recipe

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4.1 from 4 reviews

These Shredded Beef Tacos feature tender, slow-braised chuck roast seasoned with a smoky and aromatic blend of spices. Cooked low and slow in the oven until fork-tender, the beef is shredded and served on warm corn tortillas with fresh toppings like red onion, cilantro, sour cream, guacamole, and crumbly Cotija cheese for an authentic, flavorful taco experience perfect for a crowd.

  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings

Ingredients

Beef and Marinade

  • 3 1/2 lb chuck roast, cut into 3-inch chunks
  • 1/3 cup olive oil
  • 3 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika

Aromatics and Liquid

  • 1 yellow onion, diced
  • 2 garlic cloves, pressed
  • 1/4 cup fresh lime juice
  • 1 cup beef broth

To Serve

  • Corn tortillas
  • Red onion, thinly sliced
  • Cilantro, chopped
  • Sour cream
  • Guacamole
  • Cotija cheese

Instructions

  1. Preheat the Oven: Set your oven to 325°F (163°C) to prepare for slow braising the beef.
  2. Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. In batches, brown the beef chunks on all sides deeply to develop flavor. Remove and set aside.
  3. Cook the Aromatics: Reduce heat to medium, add diced onion and pressed garlic to the same pot, cooking until softened and lightly golden, about 4-5 minutes.
  4. Add Spices and Beef: Stir in salt, black pepper, cumin, chili powder, garlic powder, and paprika for about 1 minute in the pot, then return the seared beef chunks to the Dutch oven.
  5. Build the Braising Liquid: Pour in the fresh lime juice and beef broth, scraping up all browned bits from the bottom of the pot for enhanced flavor.
  6. Braise the Beef: Cover the Dutch oven with its lid and transfer to the oven. Cook for 2½ hours or until beef is fork-tender and shreds easily.
  7. Shred the Beef: Remove the pot from the oven and shred the beef directly inside using two forks. Stir to coat the shredded meat well with the braising juices.
  8. Assemble the Tacos: Warm the corn tortillas. Fill each with shredded beef and top with red onion slices, chopped cilantro, sour cream, guacamole, and crumbled Cotija cheese. Serve immediately.

Notes

  • For extra heat, add chopped jalapeños or hot sauce to the toppings.
  • Leftover shredded beef stores well in the fridge for up to 4 days or freezes for up to 3 months.
  • Use a heavy, oven-safe pot like a Dutch oven for best braising results.
  • If you prefer a thicker sauce, reduce the braising liquid over medium heat on the stovetop after shredding the beef.
  • Warm tortillas over an open flame or in a dry skillet to add a slight char and smoky flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/shredded-beef-tacos-recipe/